Salami, Arugula, and Banana Pepper Pizza and The Baking Binge [RECIPE]
Good Morning Everyone!
I call it “the baking binge”. I’ve officially entered a mental state where I know that in less than a week I will be preparing my home for Passover. Goodbye fluffy bread that tastes so good. Goodbye pasta, rice, couscous, and crackers. Hello, matzo. Now don’t get me wrong, as you’ll see all throughout April, matzo is a blank slate to be used in many fantastic ways. So stay tuned!
Mentally the build up to Passover makes me feel a wee bit crazy for carbs. I want carbs… I thought to myself. Glorious, rich, fluffy carbs. I want them in my face and I want them now! Yes, rational thought had left the building as I pulled out almost every baking ingredient that I own. It was pizza night at the Noob Chef house and I was going to make it a great one. This pizza was inspired by my moms boyfriend. The man is in his late 60’s but has the energy of a 20 year old. It’s pretty impressive. I noticed that he often eats olives, banana peppers, etc. as snacks. He also is fit. Maybe there is a correlation in there somewhere?
Now I’ll admit that every time I got a banana pepper in my pizza delivery box I would quickly toss it in the trash. No weird, yellow pepper-y things for me, thank you very much. That is… until I actually tried it for this recipe. Y’all… it’s delicious! Granted I used jarred banana peppers but still! They are slightly spicy and sour which contrast perfectly to the savory salami. If you go the extra mile and make your own pizza sauce, then I tip my chef’s hat to you. But if you don’t– don’t worry, I won’t tell 😉 This pizza will still be good even with jarred sauce.
I thought that pizza dough was hard to make, when in reality it’s far from it. Just give yourself a couple of hours to let the dough proof and you are set for a scrumptious pizza night! As we cut this pie into squares I felt pretty proud of myself for making a pizza, (especially the crust!), that was flavorful, relatively healthy, and “hit the spot” in my need for carbs. I hope you love this recipe as much as I do. Feel free to use this dough recipe to create your own pizza too! Have a great day everyone and as always, keep on cooking! ❤
Salami, Arugula, and Banana Pepper Pizza (“The Varano”)
Yields: 4 servings
For the Dough:
- 2 1/4 cups flour
- 1 teaspoon salt
- 1 teaspoon yeast
- 1 teaspoon honey
- 1 cup warm water
For the Pizza:
- 6 slices Italian Salami, diced
- 1 cup jarred banana pepper slices, drained
- 1 cup fresh arugula
- 1/3 cup pizza sauce
- 1 cup Mozzarella Cheese
- 2 tablespoons olive oil
- If you have a bread machine: place the flour and salt inside the machine canister. In a separate bowl, add the warm water and honey. Mix to combine. Add the yeast and set in a warm place for 3 minutes to activate the yeast. (It should bubble). Then add the yeast mixture into the flour and close the bread machine. Set the machine to the “Dough” setting and let it go for 1.5 hours.
- If you don’t have a bread machine: Begin by placing the flour and salt in a large, greased mixing bowl. Activate the yeast in a separate mixing bowl by adding 1 cup of warm water and 1 teaspoon of honey mixed. Add the yeast into the honey water and set in a warm spot for 3 minutes. (It should bubble). Then pour into the flour and mix until well combined, or use a stand mixer with a dough hook attachment. Cover the dough in the bowl with plastic wrap to form a seal. Place in a warm, draft-free spot and cover the bowl with a kitchen towel. Let rise for 1 hour.
- Then punch down and knead the dough on a floured surface for 5 minutes. Place back into the mixing bowl. Re-seal with plastic wrap and a kitchen towel and let it rise again for an additional hour. Then the dough is ready to use!
- Now prepare the pizza. Roll out the dough to a 1-1/2 inch thickness. Pour 2 tablespoons of olive oil on the dough and brush all around the pizza.
- Make an indention 1/2 inch from the outer perimeter of the pizza with your finger and use your other hand to create a raised edge on the outside of the pizza. This will create a fluffy ring to hold your sauce and toppings inside the pizza.
- Next spread the sauce on the pizza. Then add the diced salami, banana peppers, and cheese.
- Bake at 450 degrees (F)/ 230 degrees (C) for 20-25 minutes. Remove and top with fresh arugula. Serve hot and enjoy!